DIRECTIONS:
Mix all ingredients in a heavy seal-able bag. I like to use a heavy duty Zip-loc Freezer bag. Add the steak and marinate for at least 3 or 4 hours in the fridge. Overnight is best. Turn the steak in the bag often.

Remove steak from bag. Use remaining marinade for basting. Discard the rest if left uncooked. On an extremely hot grill, broil the steak until done. Probably 30 minutes or so.

Test doneness with a meat thermometer without piercing the meat too deeply. Turn once during broiling. Let rest and serve from a hot platter.

DIRECTIONS:
Coat the surface of the Eye-of-Round with your favorite seasoned pepper. About 1/2 teaspoon of seasoning per pound of steak. Take a sharp fork with long tines and pierce the steak deeply at 1/4 inch intervals all over the surface.

Combine the ketchup, Worcestershire and the remaining ingredients in a sauce pan. Simmer for about 20 to 30 minutes.

Place steak on spit and tie the steak with baking cord. Roast on slow setting of motorized spit for about an hour and a half. Baste constantly with the sauce. Place a sauce boat underneath to catch excess and use for basting. Test for desired doneness with a meat thermometer.

If you have extra sauce blend it into drippings from sauce boat. Bring to a quick boil stirring constantly while meat rests. After about ten minutes of resting, serve steak with thick slices cut against the grain for the most tender slicing duty for your guests. Serve with sauces ladeled across the top or on the side.